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    Home » Recipes » Pantry

    Shui Zhu Mushrooms

    Last Modified: April 28, 2022 by Elaine| 4 Comments

    272 shares
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    Jump to Recipe - Print Recipe

    You may already tried famous Sichuan Shui Zhu beef (Shui Zhu Niu Rou), Shui zhu pork (Shui Zhu Rou Pian) and Shui Zhu fish, but the hot and numbing broth can match with most of the common ingredients. I love to introduce one creation from my family, Shui Zhu mushrooms or vegetables.

    shui Zhu mushrooms|chinasichuanfood.com

    Mushrooms when well cooked, can present very similar texture of meat. I posted a cumin mushrooms previously and got lots of positive feedback about it. They are relatively easy to cook because they can absorb the flavors well and more importantly bring natural flavors and aroma. I use golden needle mushrooms, shiitake mushroom, button mushrooms for this recipe. King oyster or regular oyster mushrooms are great for this recipe too. You can choose whatever you like. You can also add extra vegetable or tofu in the broth.

    I highly recommend this one to start your Shui Zhu series because there is no velveting process and thus can be much more easier to prepare.

    shui Zhu mushrooms|chinasichuanfood.com

    Instructions

    Clean and remove the ends of mushrooms and then cut into similar pieces. Shiitake mushroom and button mushroom into four equal pieces.

    Shui Zhu Mushrooms|chinasichuanfood.com

    Heat 12 to 20 dried chili peppers for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop. We name this as "刀口辣椒" meaning the peppers cut by knife. This step can help to enhance the flavor and reduce the hotness. Sichuan cuisine is famous for its "香辣" aromatic spicy not pure spicy.

    Shui Zhu Mushrooms|chinasichuanfood.com

    In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red.

    Shui Zhu Mushrooms|chinasichuanfood.com

    Add ginger, scallion sections, garlic, fry for 1 minute until aromatic too.  Then place ⅓ of the chili peppers and Sichuan peppercorn we prepared in the first step.  Pour in 800ML water.

    Shui Zhu Mushrooms|chinasichuanfood.com

    Let the broth simmer for 10 minutes and then season with a very small pinch of salt and light soy sauce. Add the mushrooms and bean sprouts in.

    Shui Zhu Mushrooms|chinasichuanfood.com

    Cook for 2 minutes, transfer to serving bowl. Spread chopped garlic, green onion sections and the remaining chili pepper and Sichuan peppercorn on top.

    Shui Zhu Mushrooms|chinasichuanfood.com

    The highlight, pour hot oil on top.

    shui Zhu mushrooms|chinasichuanfood.com
    shui Zhu mushrooms|chinasichuanfood.com

    Shui Zhu Mushrooms

    Elaine
    Sichuan Shui Zhu Mushrooms
    5 from 1 vote
    Print Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Cuisine Sichuan cuisine
    Servings 2
    Calories 362 kcal

    Ingredients
      

    • 300 g mixed mushrooms , button mushroom, shitake mushroom, golden needle mushroom and beach mushroom
    • 50 g bean sprouts

    刀口辣椒 Chopped Chili and Sichuan Peppercorn

    • 12 dried chili pepper  , as needed
    • 1 tbsp. Sichuan pepper

    Broth

    • 4 tbsp. vegetable cooking oil
    • 2 tbsp. doubajiang or half doubanjiang and half hot pot soup base
    • 800 ml hot water as needed
    • 2 green onions , chopped
    • 3 garlic cloves , chopped
    • 1 thumb ginger
    • 1 tbsp.  light soy sauce
    • ¼ tsp. sugar

    Instructions
     

    • Clean and remove the ends of mushrooms and then cut into similar pieces. Shiitake mushroom and button mushroom into four equal pieces.
    • Heat 12 to 20 dried chili peppers for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
    • In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red.
    • Add ginger, scallion sections, garlic, fry for 1 minute until aromatic too.  Then place ⅓ of the chili peppers and Sichuan peppercorn we prepared in the first step.  Pour in 800ML water.
    • Let the broth simmer for 10 minutes and then season with a very small pinch of salt and light soy sauce. Add the mushrooms and bean sprouts in.
    • Cook for 2 minutes, transfer to serving bowl. Spread chopped garlic, green onion sections and the remaining chili pepper and Sichuan peppercorn on top.
    • The highlight, pour hot oil on top.

    Nutrition

    Calories: 362kcalCarbohydrates: 23gProtein: 7gFat: 31gSaturated Fat: 24gSodium: 435mgPotassium: 729mgFiber: 7gSugar: 7gVitamin A: 960IUVitamin C: 8mgCalcium: 59mgIron: 2mg
    Tried this recipe?Mention @ChinaSichuanFood
    shui Zhu mushrooms|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Mark G.

      July 18, 2021 at 7:28 am

      5 stars
      Lovely vegetarian dish! Made this with fresh shiitake mushrooms and used leeks instead of green onions for a little more texture. Loved making this after preparing the excellent shui zhu niu from this website. Very good but different. Looking forward to shui zhu yu next time! Thank you so much for the recipe.

      Reply
      • Elaine

        July 18, 2021 at 7:34 am

        Well done! Thanks for your feedback, Mark!

        Reply
    2. Bad Kitty

      August 09, 2021 at 12:27 pm

      I love mushrooms, and I'm looking forward to trying this recipes. How is this served? Is it a soup?

      Reply
      • Elaine

        August 12, 2021 at 10:02 am

        No. You only eat the solid content, mushrooms and vegetable. Soup is too hot for serving.

        Reply

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